Perfectly Stabilized Whipped Cream

Ingredients:

• 1 cup chilled heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp unflavored gelatin
• 2 tbsp cold water

Instructions:

Prepare the Gelatin:

1. In a small microwave-safe bowl, combine the unflavored gelatin with cold water. Allow it to sit for about 5 minutes to bloom.
2. Once bloomed, microwave the gelatin mixture for 5-10 seconds until it becomes a clear liquid. Let it cool slightly while ensuring it remains liquid.

Whip the Cream:

1. In a large mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and vanilla extract.
2. Using an electric mixer or a stand mixer fitted with the whisk attachment, beat the mixture on medium speed until it begins to thicken.

Incorporate the Gelatin:

1. With the mixer running on low speed, slowly pour the cooled gelatin mixture into the whipped cream.
2. Increase the mixer speed to high and continue to whip until the cream forms stiff peaks. Be cautious not to overwhip, as this can cause the cream to become grainy.

Use and Store:

1. Use the stabilized whipped cream immediately to top desserts, cakes, or pastries.
2. If not using right away, store the whipped cream in an airtight container in the refrigerator for up to 3 days. The gelatin will help maintain its structure and prevent it from becoming runny.

Tips:

• Ensure all ingredients and the mixing bowl are well-chilled before starting. This helps the cream whip more quickly and hold its shape better.
• For a different flavor, substitute the vanilla extract with almond, coconut, or lemon extract.
• This stabilized whipped cream is perfect for piping and holds its shape beautifully, making it ideal for decorating desserts.

Enjoy your delicious, stable whipped cream!